- Use the browning function on your pressure cooker to soften the onions, garlic, then sprinkle with the ginger.
- Add the mushrooms, peppers, soya mince and balsamic vinegar. When browned, add the carrots and cook for 20 minutes.
- Add the tomatoes, beans, chickpeas, tomato purée and enough stock to reach the middle of your cooker.
- Add the chilli flakes and set your pressure cooker for 30 minutes. Serve with rice.
This recipe has been created by Balance cover star, Shivali, as part of her journey to remission.